Salmon Cobb Salad

Salmon Cobb Salad

I am always playing around with different recipes for salads. I hear it from my readers all the time that they are desperate for new ways to make their salads more interesting. This year, I am going to commit to creating new recipes to eat our greens! Let’s start with a traditional recipe of a Cobb salad, usually it has iceberg, chicken, boiled eggs, bacon, and topped with some blue cheese. Well…that sounds nice but it doesn’t really thrill my palate. (Ooooh, that came out like a food snob…LOL!) Honestly, lets give this salad a twist and take out the chicken and put in some grilled salmon. I really like using my leftover Cajun Salmon for this dish because there is an extra layer of flavoring. We need to also jazz up the other ingredients, we need to use romaine instead of iceberg, add a little red onions with halved cherry tomatoes and definitely lets add some healthy fats in the form of avocados (we are going to switch out the traditional blue cheese in this case). This works out perfectly for my dairy allergy crew as well. We can keep the eggs and bacon the way they are, as those two are always a perfect combination. Traditionally, you also use a vinaigrette for a Cobb salad but I think my Homemade Ranch Dressing works real well with this salad. I know we kind of remade this salad but you won’t regret it once you try it…. Enjoy!

On a plate, arrange your romaine leaves as a base to your salad. It is up to you whether you want to leave the leaves whole or cut them into bite size pieces.

I recommend if you are having a party or sit down gathering, the large leaves is a lovely presentation. However, if you are just packing it for lunch or its a buffet style brunch bite size piece is the way to go. (This way there are no need to pack or layout knives.)

The next step is to layer on your ingredients in the following order: cherry tomatoes, avocado, salmon, bacon and eggs.